Grifola frondosa (Maitake) is available in the form of fruit body and mycelium has been reported to contain antioxidant omponents. T1 maitake and T2 maitake ethanolic, cold water and hot water extracts were prepared form fruit body and their antioxidant properties studied. Correlations of contents of antioxidant components with EC50 values of reducing power, chelating ability on ferrous ions, scavenging ability on 1,1-diphenyl-2-picrylhydrazyl radicals (DPPH) and scavenging ability on superoxide anion were established. At 1 mg/mL, T1 and T2 cold water extract showed a high reducing power of absorbance were 1.02 and 0.50. Chelating abilities on ferrous ions of T1 and T2, cold water extracts were higher than ethanolic and hot water extracts. With regard to the scavenging ability on 1,1-diphenyl-2-picrylhydrazyl radicals (DPPH), T1 and T2 extracts were effective in the order: ethanolic > hot water > cold water extracts. With regard to the scavenging ability on superoxide anion, T1 and T2 hot water extract showed a high scavenging ability.Total phenols, flavonoid, ascorbic acid, α-tocopherol and β-carotene were the antioxidant components found in T1 and T2 extracts. Based on EC50 values, three extracts from T1 and T2 were good in antioxidant properties.
